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Almond Pannacotta on a Minestrone of Summer Fruits


  • 750 ml cream

  • 250 g vanilla sugar

  • 5 vanilla beans

  • 310 ml almond milk

  • 3 ¼ leaves of gelatine

  • 1 egg

  • strawberry, orange and raspberry coulis

  • diced summer fruits


  • 1.

    To make almond milk, simmer milk and roasted almonds for about ten minutes, pass through a fine sieve and refrigerate.

  • 2.

    Combine almond milk, cream, vanilla beans and sugar. Bring to the boil and add the softened gelatine. Pass through a fine sieve.

  • 3.

    Lightly grease the dariole moulds with almond oil and pour in the prepared mixture and refrigerate.

  • 4.

    To serve, drizzle the assorted coulis onto a deep dished plate, arrange the fruits and de-mould the Pannacotta onto the centre of the plate. Garnish with an almond biscuit and dust with icing sugar.

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